Did you know that corn isn’t the only grain you can pop? If you’d like to jazz up the snack scene and pop something a little different, then take a look at a few super-healthy grains that might just be as satisfying as that proverbial movie treat.

Consider sorghum, for instance. It’s popcorn on the left and sorghum on the right in this photo. This ancient grain is exciting. As a drought-resistant crop, it’s gluten-free and resembles corn more closely than any other grain in the way that it reacts to heat. It pops to create soft, white puffs that are very similar to popcorn, although significantly smaller. Pop whole sorghum in the same manner as popcorn, on the stovetop with a small amount of oil (although you can also pop them dry).While the pops are tiny, oh are they are mighty tasty. If you’re looking for a popcorn alternative, this is a great option.

Then there’s amaranth. These tiny grains pop quickly. Well, ‘pop’ may not be the right word. Their anatomy is very different from corn kernels. Corn has a tough exterior that allows pressure to build in the soft, starchy interior when heated. Hence, the large puffy results. But even though small, heated amaranth kernels do get puffy; they become an airy yet delightfully crunchy snack.

The only glitch is their tiny size—this makes them tricky to eat by the handful. But that can actually be an asset. “Little” can mix well with other things. So just make a delicious snack mix by folding them into nut butter, shredded coconut, a touch of raw honey, some raw nuts, maybe sesame seeds, and raisins. Roll all this into balls and refrigerate in an air tight container. This high protein treat goes anywhere and really fills you up!

And who knew you could pop quinoa? While it makes a popping sound when it’s being heated, it doesn’t change much in appearance. But texturally, quinoa becomes more airy when puffed. And it tastes nutty.

It’s a perfect snack, being a complete protein and high in fiber. So if you’re a little bored with eating this super grain as a cooked side dish, “popping” it is a nice alternative. Just place pre-rinsed quinoa and coconut oil in a pan that has a tight-fitting lid and shake over medium-high heat until the grains have audibly popped.

While it’s good seasoned creatively (salt, paprika, and maybe a smidge of chili powder, for instance), this is another grain that doesn’t get much bigger when popped. In fact, you’ll be inclined to eat it with a spoon. So you might do with this what’s suggested for the amaranth and combine it with nut butter, honey, and other appropriate ingredients.

Finally there’s popped millet. Once associated primarily with birdseed, millet is a versatile, neutrally-flavored grain that’s gotten short shrift.

Besides being used for birdseed, puffed millet is great as a tasty cold breakfast cereal. In fact, Arrowhead Mills calls millet the “Little Giant.” The smallest of all grains, Millet has been cultivated in the East since 4000BC. With its complete protein and low fat composition, this is truly a wheat-free gem.

Puffed millet has a lovely toasted flavor. You make it in the same way as stovetop popcorn, but be sure to keep shaking the pan so the little grains don’t burn. You’ll notice it will sound more like a soft crackling rather than a true “pop.” The grains puff quickly and can even be done with added oil.

Sorghum, amaranth, quinioa, and millet—they’re terrific for replacing popcorn as a movie snack, but you can take it a step further. Consider adding them to your homemade granola bar recipe. Puffed amaranth and millet are really good mixed into Rice Krispie® treats, too. Get creative and add some jazz to your next snack scene! And to get you started, here’s a recipe for a no-bake puffed cereal bar:

NO-BAKE PUFFED CEREAL BARS

1cup dates (about 10 medjool dates)

¼ cup raw honey (OR substitute pure maple syrup)

1/3 cup almond butter

2½ cups puffed millet cereal

¼ cup chopped almonds

¼ cup chopped pecans

¼ cup sesame seeds

1/3 cup dried raisins, cranberries, or cherries

¼ cup white chocolate chips (optional)

Line an 8x8-inch pan with parchment paper. Chop dates in a food processor. Blend honey and almond butter together. Microwave the mixture for 10 seconds, or until the mixture is warm and runny.

In a large bowl, mix togther the dates, almond butter and honey mixture; add puffed millet, almonds, pecans, sesame seeds, and dried fruit and mix well. Start mixing with a spatula, but finish mixing with hands and fingers to make sure there were no clumps of dates. Add in the white chocolate chips and mix again. You want to add in the white chocolate chips last to make sure they don't all melt in the mixing process. A little bit of melting is perfectly fine (and beautiful)!

Using a small piece of parchment paper to prevent the mixture from sticking to your hands, press everything evenly into the pan.

Freeze the pan for 30 minutes. Remove from the freezer and cut into pieces. Store the bars in an airtight container in the refrigerator.

Add Recipe to Cook'n